Can you fry in a cast iron casserole without an immersion fryer?
by Karine Lemoine
Without a dedicated electric fryer, it is entirely possible to fry foods by immersing them in a cast-iron casserole or deep skillet with a thick bottom, a technique that has been used long before the advent of specialized appliances.
However, this method requires more vigilance than a device equipped with an integrated thermostat, especially when it comes to controlling the oil temperature.
Table of Contents
Here are the precautions you need to know to fry safely in a regular casserole or skillet.
Choosing the right container
A thick, heavy cast iron casserole retains heat well and limits sudden temperature changes when food is added, making it a good choice for frying. A thick-bottomed skillet with high sides may also be suitable, provided you never fill it beyond oneA third of its height, to leave a margin of safety when food is dipped in oil.
The quantity of oil
Unlike a closed electric fryer, a Dutch oven or skillet is open, increasing the risk of splashes. The oil should be plentiful enough to largely cover the food, but the container should never be filled to the brim:Adding food always raises the oil level, and an overflow in contact with a flame or a hot plate is a real fire risk.
Control the temperature without a thermostat
The lack of a built-in thermostat is the main difference with a dedicated fryer. A cooking thermometer, immersed in oil, makes it possible to precisely monitor the temperature, generallybetween 160 and 180°Caccording to fried foods. Without a thermometer, you can do a test with a small piece of dough or bread: it should rise to the surface and brown, forming regular bubbles, without immediately darkening.
Oil that is not hot enough makes food soggy and greasy; oil that is too hot burns the outside before the inside is cooked, in addition to increasing the risk of smoke and splashes.
The safety rules to be respected
Frying by immersing it in an open container should never be left unattended, even for a few moments. You should also keep a suitable lid nearby, capable of smothering an outbreak of flame by cutting off the supply of oxygen, and never attempt to extinguish an oil flame with water, which would cause a violent projection of inflamed oil.
Our tips
►Immerse food gradually
Add them in small quantities rather than all at once, to avoid a sudden rise in oil level and an excessive drop in temperature.
►Dry food before dipping it into oil
Residual humidity causes hot oil to be splashed upon contact; well-dried food limits this risk.
►Allow oil to cool before handling
Wait for it to return to room temperature before filtering or transferring it, to avoid any risk of burns.
A cast-iron casserole or a heavy-bottomed skillet can easily replace an electric fryer, as long as you control the temperature of the oil and follow strict safety regulations.
You can also read:How to properly use an air fryerandWhether you can fry in sunflower oil.
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